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Herbed Tuna Salad

"Cooking for two is such a challenge for us, since my husband and I do not care for leftovers," says Rebecca Schweizer of Chesapeake, Virginia. "This well-seasoned salad, with its distinctive dill flavor, is my favorite lunch recipe.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings

Ingredients

  • 1 can (6 ounces) light water-packed Chicken of the Sea tuna, drained and flaked
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon minced fresh parsley
  • 1-1/2 teaspoons dill weed
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • Pinch cayenne pepper
  • 2 tablespoons fat-free mayonnaise
  • 1 tablespoon reduced-fat sour cream
  • 3 cups spring mix salad greens
  • 1 medium tomato, cut into wedges

Directions

  • In a small bowl, combine the first eight ingredients. Combine the mayonnaise and sour cream; stir into the tuna mixture.
  • Divide the salad greens between two plates. Top with tuna mixture and tomato wedges.
Nutrition Facts
1 each: 170 calories, 2g fat (1g saturated fat), 30mg cholesterol, 452mg sodium, 14g carbohydrate (0 sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

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